Pistachio Pudding Cookies

3/4 c. butter, softened

1/2 c. brown sugar

1/2 c. sugar

1 egg

1 t. vanilla extract*

1 3/4 c. SR flour

3.4 oz. box dry pistachio instant pudding mix**

1 c. white or milk chocolate chips

1/2 c. chopped pistachios, optional

Preheat oven to 350. Line baking sheets with parchment paper. Cream together butter, brown sugar & sugar until light in color and fluffy (about 2 minutes). Scrape down sides of bowl. Add egg and extract. Mix in well. Add flour and pudding mix. Mix until soft dough forms. Fold in chips until evenly dispersed. Portion out 3 T. dough. Press the top of each cookie dough ball into chopped pistachios, if using. Press more white chocolate chips on top if desired. Bake at 350 degrees 7-9 min until tops aren't glossy. Allow to cool for 5 minutes. Store in an airtight container. Very soft and yummy!

*I like using almond extract with pistachio pudding mix

**cook and serve pudding mix can also be used instead

Before baking:

After baking: